Jalapeno Poppers

Spicy, Crunchy, Cheesy Treats!

Black Beans with Ham Hock

A Twist on the Traditional Soup Bean Recipe!

Beef Tenderloin with Shallot Congnac Sauce

Prime Beef Tenderloin with a Creamy Shallot Congnac Sauce

Apple Date Chutney

Apple Date Chutney, Great to Serve as a Party Spread!

Heavenly Angel Food Cake

Angel Food Cake with Berries and Honey Greek Yogurt

 

Taco Salad Dip

Taco Salad Dip
Serves 8
A variation of the well-known Seven Layer Dip, this recipe has no refried beans and is a snap to put together. It was given to me several years ago and continues to be a crowd pleaser today. Note that this dip tastes best if you let the cream cheese mixture sit about an hour or two before serving to allow the flavors to blend. Don’t worry if you don’t have time though — it also tastes great when served immediately
Write a review
Print
Ingredients
  1. 1 (8-ounce) package cream cheese, softened
  2. 1 1/2 cups sour cream
  3. 2 tablespoons Mexican seasoning blend*
  4. 3/4 cup salsa (We like Pace brand)
  5. 6 green onions, chopped
  6. 3/4 cup (3 ounces ) shredded sharp Cheddar cheese, or more to taste
  7. 1 (2.25-ounce) can sliced black olives, drained
  8. 1 ripe avocado, chopped
  9. 1 small tomato, seeded and chopped
  10. 1/2 cup chopped lettuce
  11. Tortilla chips
Instructions
  1. In a medium mixing bowl, stir together cream cheese, sour cream, and taco seasoning. Spread evenly in the bottom of an 8- or 9-inch pie plate or other shallow 4-cup dish. Spread salsa evenly over the top of cream cheese mixture. Top with ingredients in this order: onions, cheese, olives, avocado, tomato and lettuce. Serve with tortilla chips.
Notes
  1. *Recipe at www.seasonedkitchen.com. Prepared Mexican (or taco) seasoning is also available in the spice aisle at most major grocery stores
  2. ©2015 Lee Clayton Roper, from "Fresh Tastes from A Well-Seasoned Kitchen"
Cooks Recipes http://recipe.cookswarehouse.com/

Butternut Apple Soup with Swiss Cheese

Butternut Apple Soup with Swiss Cheese
Serves 6
Topped with melted cheese, this creamy and delicious soup is an ideal antidote to a blustery day. Serve it as a light main course, accompanied by a green salad and whole-grain bread or as a starter to a more substantial meal.
Write a review
Print
Ingredients
  1. 1 TBSP olive oil
  2. 2 onions, coarsely chopped
  3. 4 cloves garlic, coarsely chopped
  4. 2 tsp dried rosemary, crumbled (or 1 TBSP chopped fresh rosemary leaves)
  5. ½ tsp cracked black peppercorns
  6. 5 cups chicken or vegetable broth
  7. 1 butternut squash, peeled and cut into 1-inch cubes (about 2 ½ lbs)
  8. 2 tart apples, such as Granny Smith, cored, peeled and coarsely chopped
  9. Salt, optional
  10. 4 oz Swiss cheese (or vegan alternative) (use 1 cup of pre-shredded cheese)
  11. ½ cup finely chopped walnuts, optional
Instructions
  1. In a large saucepan or stockpot, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute.
  2. Add broth, squash, apples, and bring to a boil. Cover, reduce heat to low and simmer until squash is tender, about 35 minutes.
  3. Preheat broiler.
  4. Place a strainer over a large bowl and strain soup. Transfer solids to a food processor work bowl fitted with metal blade and add 1 cup of the liquid. Puree until smooth.
  5. Return pureed solids to sauce pan and stir in remaining liquid. Season to taste with salt, if using.
  6. In clean work bowl fitted with shredding blade, shred cheese. Ladle soup into ovenproof bowls.
  7. Sprinkle with cheese and broil until cheese is melted, about 2 minutes. (You can do this in a microwave oven, in batches, on HIGH – about 1 minute per batch).
  8. Sprinkle with walnuts, if using. Serve
Notes
  1. Vegan-friendly
  2. © 2010 George Geary and Judith Finlayson, from 650 Best Food Processor Recipes
Cooks Recipes http://recipe.cookswarehouse.com/

Homemade Ice Cream Sandwiches on the Big Green Egg®

Homemade Ice Cream Sandwiches on the Big Green Egg®
This is a great way to beat the heat while cooking on the EGG. Mix and match your favorite flavors of ice cream with your favorite type of cookie!
Write a review
Print
Ingredients
  1. • Your favorite cookie dough
  2. • Your favorite ice cream
  3. • Perforated Cooking Grid
  4. • Aluminum foil
  5. • Baking Stone
Instructions
  1. Set the EGG for indirect cooking (with convEGGtor) at 350°F/177°C, unless otherwise specified by the cookie dough recipe. Preheat a Baking Stone on the grid of the EGG.
  2. Make cookie dough as directed.
  3. Wrap Perforated Cooking Grid with aluminum foil to prevent cookies from dripping through perforation. Evenly space cookie dough around the Perforated Cooking Grid.
  4. Make 4 small balls with aluminum foil. Place 4 balls of foil evenly spaced on Baking Stone and place Perforated Cooking Grid on top of the foil. This allows for proper air circulation so the cookies bake evenly. It isn’t necessary, but is helpful.
  5. Allow to bake for 9-11 minutes, unless otherwise specified by the cookie dough recipe.
  6. Remove cookies once fully baked and allow to cool. Pair up cookies in sets of two based on relative size. Scoop your favorite type of ice cream onto one cookie and sandwich it with the other.
  7. Eat immediately.
Notes
  1. Recipe Courtesy of Big Green Egg®
Cooks Recipes http://recipe.cookswarehouse.com/